I hate to admit it, but I do watch Cupcake Wars. I don’t care so much for the sniping between the bakers and the smart alecky comments by the panel, but I do enjoy seeing the unique recipes that the bakers create with th mandatory ingredients. Imagine a sweet tea cupcake or a lemongrass one?
My recipe is not as exotic as the ones on the telly, but what could go wrong with carrot cake cupcakes?
• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (watch those fingers or use a food processor!)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Cream Cheese Frosting
Yield 3 cups
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1.5 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.